Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
A glass of warming sea-buckthorn drink. If you're unfamiliar with the name "sea-buckthorn", then it's also known as sandthorn, sallowthorn or seaberry, and tyrni in Finnish, Sanddorn in German (as well as Seedorn, Sandbeere, Weidendorn and so on), havtorn in Danish and Swedish, duindoorn in Dutch, Hippophae rhamnoides in Latin, argousier in French.
Are you a fan of Pinterest? I am. I hopped on the Pinterest-bandwagon quite late, but have grown to love it for the ease of identifying and saving various inspirational dishes. It's a great way to spot gorgeous drink and food ideas, and that's where I came across Sandy's sea-buckthorn punch. Sea-buckthorn, the wonderful superberry, has been featured quite often here on Nami-Nami (see below for numerous recipe links), and I try to use it quite regularly in my kitchen as well. This mulled hot drink using a mixture of sea-buckthorn juice, orange juice and black tea, was a great discovery.
Mulled sea-buckthorn drink
(Kuum astelpajujook)
Adapted from Confiture de Vivre
Serves 6 to 8
1 litre of brewed tea (I used Early Grey)
500 ml (2 cups) sea-buckthorn juice
250 ml (1 cup) good-quality orange juice
4 cloves
4 star anise
1 cinnamon stick/bark
5-6 Tbsp soft brown sugar
Optional (for the alcoholic version):
vodka and/or sea-buckthorn liqueur
Mix tea, sea-buckthorn and orange juice, spices and the sugar in a medium-sized saucepan. Bring into a gentre simmer, then leave to infuse for 15-20 minutes on a very low heat.
Remove from the heat, ladle into heatproof glasses and serve.
For an alcoholic version, add 2 cl of vodka and/or sea-buckthorn liqueur per glass.
More sea-buckthorn recipes:
Sea-buckthorn jelly with kama mascarpone mousse @ Nami-Nami
Sea-buckthorn and Amaretto cheesecake @ Nami-Nami
Sea-buckthorn and apple tart @ Nami-Nami
Sea-buckthorn sorbet @ Nami-Nami
Cardamom panna-cotta with sea-buckthorn and apricot compote @ Nami-Nami
Sea-buckthorn juice @ Russian Season
Sea-buckthorn @ Real Epicurean
Gelbe grütze @ Küchenlatein
Coconut cream custard on sanddorn mirror @ Vegalicious Recipes
Sea buckthorn curd with raspberries @ Swedish Food
Sea-buckthorn cheesecake @ Bumpkin Mag
Sea-buckthorn mousse @ Andie's Veggies
Sea-buckthorn kissel with Greek yoghurt @ Suvi sur le vif
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